"Sultan"@en . . . "Cattle, flour, leather goods, processed grains"@en . . . . . . . "yes"@en . . "-6060"^^ . "1370"^^ . "1357"^^ . . . . "Keltar"@en . . . . . . . "240000"^^ . . "1372"^^ . . . "Large city"@en . . . . . . . "yes"@en . . . . "Keltar"@en . . . "yes"@en . . . . . "Keltar was located at the eastern edge of the Calim Desert along the deepest point of the Calim River. The majority of the city was on the west side of the river, but the cattle processing centers were on the east side. It was one of the smaller cities of Calimshan \u2014 a town by usual Calishite standards \u2014 and contained eight sabbans composed of 24 drudachs. Unlike with other Calishite cities, Keltar's sabbans were named after the eight points of the compass. The city contained a massive sluice gate to divert the waters of the Calim River and boasted many canals flowing through its easternmost sabbans. In Northeast Sabban, these canals turned waterwheels to power mills and also giant fans, which were designed to blow the smell of cattle pens, slaughterhouses, and tanneries away. In other areas of the city, they were used for fishing and swimming or for travel in gondolas. The House of the Broken God (see below) encompassed the entire Northwest Sabban. Outside of Keltar, the Calim River provided relatively fertile farmland for crops, and the surrounding shanate was dominated by herds."@en . . . . "Keltar was located at the eastern edge of the Calim Desert along the deepest point of the Calim River. The majority of the city was on the west side of the river, but the cattle processing centers were on the east side. It was one of the smaller cities of Calimshan \u2014 a town by usual Calishite standards \u2014 and contained eight sabbans composed of 24 drudachs. Unlike with other Calishite cities, Keltar's sabbans were named after the eight points of the compass. The House of the Broken God (see below) encompassed the entire Northwest Sabban."@en . . "The Edge of the Desert"@en . . . "28126"^^ . . . "City"@en . . . . . . . . "Keltaran"@en . . . .